This dough retains its shape so well that there is no need to use a blind baking ingredient. The dough cups are perfect to fill for a dessert or pastry. 

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

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Ingredients

Preparation method

• Mix the almond paste, butter and caster sugar in a mixing bowl with a butterfly whisk.
• Mix the eggs into this mixture.
• Next, add the sieved flour and the salt and mix into a smooth dough.
• Wrap between two layers of plastic foil and allow to rest for 2 hours in the refrigerator.
• Knead the dough until it is a little more elastic and roll out to a thickness of 3mm.
• Drape (foncé) the dough over the rings or baking moulds.
• Bake at 175°C; the time depends on the amount of dough used and what you will be using it for.

Serving suggestions

• These dough cups are lovely when filled with a ganache, crémeux or a crème Suisse. Finish with fresh fruit.

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